4 servings (1/4 pork + 1/4 sauce)
Ingredients:
1/3 cup soy sauce
1/3 cup pineapple juice
2 tsp minced garlic
1 tsp minced ginger
1 tsp toasted sesame oil
4 tbsp water
2 tsp date powder
1/2 tbsp cornstarch
1 pound pork tenderloin
Directions:
Combine the first 5 ingredients to make the teriyaki sauce.
Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
Marinate the pork for 30 minutes or up to 4 hours.
Remove tenderloin from the marinade and discard the marinade.
Preheat oven to 450°F.
Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F (medium well).
While pork is cooking, combine reserved sauce and date powder with 3 tablespoons water in a small saucepan and bring to a simmer.
Combine the cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken.
Remove pork from the oven and allow to rest at least 5 minutes before slicing.
Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.
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